Decadent and chocolatey, with hints of honey and toasted sesame, our Tahini and Chocolate Flourless Cake with Honey Whipped Cream is a simple and elegant gluten-free cake to celebrate any occasion or just-because moments.
By now you probably know the tale of Philip, his five siblings and them growing up in a house filled with dietary allergies. Whether fish, shellfish, dairy, nuts and gluten, their parents Peter and Patricia always tried their hardest to serve all six children the same dish no matter the allergy. A regular in most households, peanut butter and jam was one of the more deathly cases – gluten and peanuts were high on the list – and a more popular solve was always tahini and jam on rice bread.
Inspired by the clever substitutions of Philip's childhood, our Tahini and Chocolate Flourless Cake with Honey Whipped Cream pays homage to nut and gluten-free desserts, and while isn't replacing peanut butter with tahini, infuses the cake with the earthy, nutty flavor of sesame seeds that is then mirrored in the toasted sesame seed topping. A true adult dessert, our Flourless Cake with Honey Whipped Cream is a naturally gluten-free cake with a base that begins with melted dark chocolate and butter combined with tahini, then bound together with eggs and cocoa for an even richer chocolate flavour.
After baking to a fudgy consistency, a dollop of honey whipped cream is placed on top with a sprinkling and toasted sesame seeds. It's a dessert beautiful enough to mimic the experience of eating in any restaurant, but simple enough to make for any occasion or just because moment.
How to Make Our Tahini and Chocolate Flourless Cake Recipe
Ingredients for Our Tahini and Chocolate Flourless Cake
Dark chocolate (75%), salted butter, tahini, sugar, cocoa powder, eggs, vanilla, sea salt, whipping cream, and honey.
Preparation
Preheat your oven to 300° F. Prepare a double boiler by bringing a small pot of water, filled one quarter, to a boil. Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
Make the Batter
Melt the chocolate and butter in a heat-safe bowl placed on top of the boiling water, stirring occasionally until smooth. Whisk in the sugar, then the tahini. Add the eggs, vanilla, and salt and mix until combined, then stir in the cocoa powder.
Bake the Cake
Pour the batter into the prepared cake pan. Smooth out the top and shake it a bit until the batter is evenly spread out. Place in the oven to bake for 45 to 50 minutes until lightly risen and the centre looks just slightly underdone.
Cool the cake in the pans for 10 minutes, then remove the form and transfer the cake, with the parchment paper to a wire rack to cool completely.
Make the Honey Whipped Cream
While the cake is baking, whip the cream until it begins to thicken. Pour in the honey and ¼ teaspoon (1 ml) vanilla. Continue whipping the cream until stiff peaks form. Keep the honey whipped cream cool until serving.
Toast the Sesame Seeds
Heat a non-stick frying pan on medium heat and add sesame seeds. Toast for 5 minutes stirring frequently until golden brown. Transfer to a bowl to cool
Make the Tahini and Chocolate Flourless Cake Beautiful
It doesn't take much to make this gluten-free cake look restaurant-worthy. A simple slice of cake placed in the centre of a plate and dolloped with whip cream and a sprinkling of sesame seeds. Finish the cake with a small drizzle of honey to tie all the flavours together.
Shop our Tahini and Chocolate Flourless Cake Recipe
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Below are affiliate links to products that will assist you in making our tahini and chocolate flourless cake recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.
- All-Clad Metal Whisk
- Duralex Glass Bowls
- Le Creuset Stainless-Steel Saucepan
- 9-inch Springform Pan
- Spatula
- Parchment Paper
- Sesame Seeds
- White Non-Stick Frying Pan
Thank you for helping support us through these purchases. If you have made this recipe, please let us know in the comments below!
Tahini and Chocolate Flourless Cake with Honey Whipped Cream
Ingredients
- 7 oz dark chocolate
- ½ cup butter
- ½ cup tahini
- 1 cup sugar
- ½ cup cocoa powder
- 4 eggs beaten
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 tablespoon sesame seeds
- ½ cup whipping cream
- 2 tablespoon honey
Instructions
- Preheat your oven to 300° F. Prepare a double boiler by bringing a small pot of water, filled one quarter, to a boil. Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
- Melt the chocolate and butter in a heat-safe bowl placed on top of the boiling water, stirring occasionally until smooth. Whisk in the sugar, then the tahini. Add the eggs, vanilla, and salt and mix until combined, then stir in the cocoa powder.
- Pour the batter into a greased, 9-inch springform cake pan. Cook in the oven for 45 to 50 mins. The cake will look slightly underdone when you remove it.
- Allow the cake to cool for 10 minutes in the pan, then remove it from the pan and allow to cool completely on a wire rack.
- Whip cream to soft peaks. Drizzle in honey and continue to whip until stiff peaks form. Place whip cream in the fridge until serving.
- Sprinkle sesame seeds in a non-stick frying pan and place on medium heat. Toast until golden brown, stirring frequently, about 3 to 5 minutes.
- Dollop whipped cream on centre of cake and sprinkle with toasted sesame seeds.
Nutrition
Mahidua says
This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.
Ann says
Chocolate cake is always a good idea and when it is flourless it is a double success. I like an accent made by sesame seeds, it's quite an unusual addition to a chocolate dessert. Be sure to prepare this cake on the weekend, and I am sure everybody will enjoy this taste and will ask me for the recipe. So I want to thank you and say that I like your blog and culinary ideas, keep it up!
Thomas says
It looks amazing! Сan I replace honey with something else? I'm allergic to it (((
Chef Sous Chef says
Oh no! Of course Thomas, you can use maple syrup or sugar to sweeten the whipped cream instead of the honey.
Bernice Hill says
oooo I'm drooling over here! Such a great combination of flavours and now I'm craving cake for lunch.
Chef Sous Chef says
A perfect treat for lunch, or dinner, or both ?
Sharon says
What gorgeous photos!! Wowza. And I just so happen to have a jar of tahini in the fridge just begging to be used. Thanks for sharing!
Chef Sous Chef says
Thanks Sharon. No better way to use your tahini up in our opinion. Happy baking!
Elaine says
Love that you've used tahini in the batter and matched the flavour with a sprinkle of sesame seeds! And honey whipped cream . . . fabulous!
Chef Sous Chef says
Thanks Elaine! The sesame seeds help bring out the tahini flavour and add a nice but subtle crunch to the dessert.
Cathy says
What a creative enhancement of the typical flourless chocolate cake! It would be a great dessert to serve to guests. I'm Pinning this one!
Terri Gilson says
This sounds spectacular! I have used tahini in other baking recipes in lieu of flour, so I can only imagine how yummy it would be with CHOCOLATE! By the way, your process shots are awesome!
Chef Sous Chef says
Thanks Terri!
Jacob says
Nice photos! It is a pleasure to watch. Although the recipe is cool, but 55 minutes is long for me ... It's better to show it to my girlfriend)))
Angel says
This is a very nice recipe. I just wanted to point out that the coca powder measurement of half cup amounts to less than 125 ML in weight. Perhaps because it is a dry ingredient? So I just went ahead and measured a half cup and it seemed to come out the the right consistency. I'm assuming the consistency is quite thick like paste, like peanut butter. Anyway, it's in the oven now and am looking forward to tasting. Thank you.
Chef Sous Chef says
Hi Angel,
Thank you for the comment. We use ml strictly as a volume measurement and not weight. You were correct in measuring out 1/2 cup. Let us know how the cake turned out!
Sara says
I made this cake yesterday, it was soooo good! Rich and fudgey. I ended up taking it out of the oven after only 35 minutes because it seemed done, and it was the perfect texture. And easy to make! Thanks for the recipe!
Chef Sous Chef says
Hi Sara,
Thanks for taking the time to comment. We're so pleased you loved this cake as much as we do! All the best
Jenna says
Hello! Looking to make this but wondering if I can make it dairy free by swapping butter for coconut oil or something else or will that affect the lift in the cake?
Philip + Mystique says
Hi Jenna, You can swap the butter for coconut oil. The results may change slightly, but the flavour will still be delicous!
N says
Hello, can I substitute coconut sugar instead of granulated sugar?
Philip + Mystique says
Hello,
Yes, you can definitely substitute coconut sugar for the granulated. For best results, you can grind the coconut sugar into smaller granular with a food processor or spice grinder to match the texture of white sugar.